Blackberry Cheesecake Bites

This easy 8 ingredient cheesecake bites recipe can be made in a food processor in no time flat!  No bake mini blackberry bites that are so creamy and so yummy like cheesecake and ice cream.

They are sweet, a little tart, full of delicious healthy fat from walnuts and coconut, and deliver all the joy of cheesecake with a little more portability.

If you have ever been intimidated by making a full-sized cheesecake, I have the answer: make mini no-bake cheesecake bites!  They are so much easier, faster, and personally, more delicious than their full-sized counterparts and something the kids can be involved in.

These are great to bring to a party or gathering, or if you are like my family, you need to portion control your desserts!

Why you will love this recipe:

No baking is required. Unlike other cheesecake recipes, this one skips the baking process completely- no cracked cheesecakes here. Also, bonus- no eggs, butter or flour are needed.

Easy to customize. Although this recipe is simple you can change up the flavor, the toppings, and more.

What we love about these cheesecake bites is how they make a fabulous single-serving dessert. Great if you love desserts for one.

 

 

Course Dessert, Snack

Servings 12

Ingredients

Base Crust

• 1 1/2 cups walnuts, almonds or a mix
• 1 cup dates, soaked at least 30 minutes and drained

Coconut Cashew Layer

• 1 cup cashews, soaked 3+ hours and drained
• 1/2 cup coconut milk
• 1/4 cup desiccated coconut
• 1/4 cup coconut oil, melted
• 1/4 cup honey or maple syrup

Blackberry Layer

• 12 oz blackberries, fresh or frozen (divided)
• 1/2 cup coconut milk
• 1/4 cup desiccated coconut
• 1/4 cup coconut oil, melted
• 1/4 cup honey or maple syrup

Instructions

Base Crust

• Prepare muffin pan. Cut 12 strips of parchment paper into ½" by 5" strips. Lie one strip across each of the cavities of a muffin pan (to make getting them out easier).

  Place walnuts and dates in a food processor and process for 2-3 minutes or until the mixture is fully combined.

  Press the mixture on top of the parchment strips in muffin pan. Freeze for 45 minutes.

Coconut Cashew Layer

• Place all ingredients in food processor and process for 2-3 minutes until mixture is smooth and creamy. Pour mixture on top of crust and place in freezer while you make the blackberry layer.

   

Blackberry Layer

• Place honey, coconut milk, coconut, coconut oil and half of the blackberries in food processor. Blend for 2-3 minutes until mixture is smooth.

  Pour mixture on top of coconut cashew layer. Top each mini cheesecake with two blackberries. Freeze for 2 hours or until set.

  Remove from muffin pan or pop from silicon molds to serve.

   

   

Print Recipe

If you are looking for more delicious, healthy, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites